Wednesday, January 25, 2012

Spicy Asian Chicken and Noodle Soup

OK, I'll fess up. Detox, well, I made it to day 6, before saying, enough is enough. I felt great, lost a few pounds, had energy, but when friends came bearing wine and Chinese food after shoveling on Saturday, I said, "this isn't for me". That being said, I'm being mindful. It was a good reminder that clean eating does wonders, and I needed more balance. However, it doesn't fit into my whole mantra of moderation, at least for very long.

So folks, I'm back. We won't mention that I'm back after I sampled one too many dips at a little AFC Championship party on Sunday (go Pats!), because that doesn't go well with the whole "moderation" theme either.

I will, however, begin with a soup that, while not my own, is an absolute favorite in this house. This is one of those, down and dirty, simple, "I have no time to really cook", soups. It tastes, however, like you slaved over it. It's a husband favorite, which I know for many of you is very important. It's also got a kick, but one you can adjust on your own. Hey, there's a bonus here as well, it's good for you!

Before I share this weeknight staple with you, I'd be remiss if I didn't mention the talented Alex Marciello from the Newburyport Daily News here in town. She dropped by my kitchen, and chatted with me about my cooking, the blog, and my love for everything local. If you want to check out her work, do so in this article that came out in today's Daily News. I have to thank her, and the Daily News, for talking with me. You all know I love my little New England town, and there's something really heart-warming and fun about being in the paper where you grew up!

Spicy Asian Chicken and Noodle Soup
Source: adapted from Cooking Light
Serves: 4

I love this because it takes no time to put together, and I can adjust the vegetables involved with whatever is seasonal. In this case, all vegetables, minus the snow peas, were from local sources. They were either picked up at market, or they had a home in my freezer.

  • 3 cups fat-free, lower-sodium chicken broth
  • 1 1/2 cups water
  • 1 1/2 cups shredded rotisserie chicken breast
  • 1/2 cup grated carrot (about 1 medium)
  • 1/2 cup thinly sliced snow peas
  • 2 teaspoons Sriracha (I add more, and have extra for serving)
  • 2 teaspoons low-sodium soy sauce
  • 1 1/2 teaspoons thai red curry paste (I have also omitted once or twice)
  • 1 (2-inch) piece peeled fresh ginger
  • 3 ounces cooked wide rice sticks (prepare according to directions)
  • 1 tablespoon fresh lime juice (I have omitted before as well)
  • 1/4 cup thinly sliced green onions
  1. Take chicken broth, water, chicken breast, carrot, snow peas, Sriracha, soy sauce, red curry paste, and fresh ginger, place in a large saucepan, or dutch oven and bring to a simmer. 
  2. Prepare your rice noodles according to package directions.
  3. Remove ginger piece from simmering soup, and add your rice noodles, lime juice, and green onions to the soup.
  4. Serve warm with extra Sriracha for a bit of an extra kick if you'd like.

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Isabelle @ Crumb said...

This soup looks delicious... if only moderation could always be this yummy. :) We're big chicken soup fans at my house and we love us some spicy Asian flavours, so I have a feeling this soup just might be making an appearance on our table.

Reeni said...

This looks incredibly good! I love that you used rotisserie chicken - so tender and delicious.